Spicy and Refreshing Pollock Stew (Dongtae Jjigae)
Craving a Spicy Fish Stew on a Chilly Day? Try Dongtae Jjigae!
As the cool breeze picks up, warm yourself from the inside out with a bowl of spicy and invigorating Dongtae Jjigae. This hearty fish stew, featuring tender pollock, is perfect for chasing away the chill. Its refreshing yet robust flavor will surely satisfy your appetite and comfort your soul.
Main Ingredients- 1 whole Pollock, cleaned and cut
- 30g zucchini (approx. 1/4 medium)
- 60g firm tofu (approx. 1/4 block)
- 20g radish (thinly sliced)
- 10g crown daisy
- 2 stalks green onions
- 1 red chili pepper
- 1 green chili pepper (or jalapeño)
- 10g fresh ginger
- 10g garlic (about 3-4 cloves)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Salt or Korean soup soy sauce, to taste
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Salt or Korean soup soy sauce, to taste
Cooking Instructions
Step 1
First, let’s prepare the aromatics and vegetables. Finely mince the fresh ginger and garlic. Slice the red and green chili peppers diagonally into about 0.5cm thick pieces to add both heat and color. If you enjoy a spicier kick, feel free to increase the amount of green chili peppers.
Step 2
Slice the zucchini into 0.5cm thick half-moons. It’s best to keep them slightly thick so they don’t fall apart while simmering. Cut the radish into bite-sized pieces, about 3.5 x 2.5 x 0.8cm. Prepare the tofu in similar dimensions. Cutting ingredients to a consistent size ensures even cooking.
Step 3
Cut the green onions into approximately 4cm lengths. Trim the crown daisy to a similar size. The crown daisy will be added at the end to provide a fresh, aromatic finish.
Step 4
Rinse the cleaned pollock under cold water and remove any fins or unwanted parts. Cut the fish into manageable pieces, about 5-6cm each. If you’re concerned about any fishy odor, you can soak the pollock in rice water or cooking wine for a short time beforehand.
Step 5
Now, let’s start cooking the stew! Pour about 4 cups (approximately 800ml) of water into a pot. Add the sliced radish and gochujang. Bring the mixture to a boil and let it simmer for 2-3 minutes until the radish is slightly tender and the flavors of the gochujang have infused into the broth.
Step 6
Once the broth is boiling, carefully add the prepared pollock. Follow with the green chili peppers, red chili peppers, zucchini, and tofu in that order. Bring it back to a gentle boil, then reduce the heat to medium-low. Season the stew with gochugaru and salt (or soup soy sauce) to your liking. Taste and adjust the seasoning as needed. Finally, stir in the minced ginger and garlic. Let it simmer for a few more minutes to meld the flavors.
Step 7
Just before turning off the heat, add the crown daisy. Let it wilt slightly for about 30 seconds to retain its fresh aroma and flavor. Overcooking will make it lose its vibrancy. Serve piping hot with a bowl of rice for a truly satisfying meal!